Sweet Potato Pie Oats

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Bowls of our healthy Sweet Potato Pie Oats topped with pecans

My family is more of the pumpkin pie kin. Sweet potatoes are left for marshmallow-topped casseroles. No shame there.

Recently, I’ve been craving them all the time. For instance, in granola or buried under a mound of chickpeas, Mediterranean style.

But I’ve yet to thrust them into the breakfast scene. And if there’s one nutrient-packed root veg that deserves the morning spotlight, it’s this guy.

Freshly roasted sweet potatoes for making Sweet Potato Pie Oats

Origins of Sweet Potato Pie

It’s believed that sweet potatoes originated in Peru and made their way on trade routes to West Africa and Western Europe in the 16th century. While the sweet potato was embraced in Western Europe and made into desserts, in West Africa, other root vegetables such as cassava and tropical yams were more popular.

During American colonial times, pumpkin pie became common in northern states. But in the southern US, sweet potatoes were easier to grow. Sweet potato pie became the preferred dessert among those living in the south.

Ingredients for making our healthy Sweet Potato Pie Oats breakfast recipe

Sweet potatoes are a powerhouse when it comes to nutrition.

They’re rich in beta carotene and vitamins A and C, and they act as an anti-inflammatory in the body. One large potato provides 4 grams protein, 6 grams of fiber, and just 162 calories. So, indulge away my friends. Indulge away.

Saucepan filled with a batch of our Sweet Potato Pie Oats recipe

These oats require just 7 ingredients and about 30 minutes start to finish. And, if you bake (or microwave) your sweet potatoes ahead of time (like me!), it’ll go even faster and you’ll always have some on hand to add to your morning oats or a quick soup.

Though I made this version with rolled oats, I included notes for using steel cut oats as well. You can also find my other steel-cut oat recipe here served with brown sugar pears, as well as my favorite Creamy Pumpkin Oats with Blueberries.

So many oats, so little time.

Bowls of our Sweet Potato pie Oats alongside nuts, puree, and cinnamon to make it

To give this dish a more indulgent “sweet potato pie” feel, I topped it with my Pumpkin Maple Pecan Granola! But of course, it would be just as delicious with any granola and a few roasted or raw pecans or walnuts.

Bowl of our delicious Sweet Potato Pie Oats topped with pecans

These oats scream fall. They’re:

Perfectly sweet
Loaded with sweet potato flavor
Creamy with a bit of crunch from the granola
& Perfect for chilly fall mornings

If you make this recipe, be sure to take a photo and tag it #minimalistbaker on Instagram! We try and look at every photo you guys post, and it always makes our day when we see what you’re cooking up. Cheers, and happy fall!

Close up shot of a bowl of our Sweet Potato Pie Oats for a healthy breakfast recipe

Sweet Potato Pie Oats

7-ingredient, 30-minute oats infused with sweet potato purée, cinnamon, and brown sugar. A simple, fast, and healthy breakfast option for any time of year, especially fall.
Author Minimalist Baker
Bowl of Sweet Potato Pie Oats topped with pecans
4.71 from 17 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 (bowls)
Course Breakfast
Cuisine Gluten-Free, Southern-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh


  • 1 cup rolled oats (GF for gluten-free eaters // see instructions for steel-cut oats)*
  • 1 3/4 cups water
  • 1/2 cup sweet potato puree (1 small potato yields ~1/2 cup // see below for roasting instructions)
  • 2-3 Tbsp brown sugar, maple syrup, or other sweetener of choice (like date paste)
  • 1/2 tsp ground cinnamon
  • 1/2 Tbsp flaxseed meal (optional)
  • 3 Tbsp Pumpkin Maple Pecan Granola (or sub roasted pecans)


  • To roast your sweet potato, preheat oven to 400 degrees F (204 F) and cut sweet potato in half and lightly coat with olive oil. Place flesh side down on a foil lined baking sheet and bake for 20-25 minutes or until soft and tender. This will depend on your size of potato. (Alternatively, pierce a few times with a fork and microwave for 4-5 minutes until tender.)
  • Once done, pull potatoes out of the oven and start your oats (see notes for steel cut directions). Bring water to a boil in a small saucepan. Once boiling add your oats and reduce heat to medium. Continue cooking until the oats have absorbed most of the water – about 5 minutes – stirring frequently.
  • In the meantime, mashed your sweet potato and measure out roughly 1/2 cup. Set aside.
  • Once your oats are just about done cooking (~5 minute mark), stir in sweet potato puree, sweetener of choice, cinnamon and flax seed and stir to combine. Taste and adjust flavor/seasonings as desired. To thin, add a splash of non-dairy milk (such as almond).
  • Divide oats between two serving bowls (as recipe is originally written) and sprinkle with Pumpkin Maple Pecan Granola (or roasted pecans). Add a drizzle of honey for more sweetness. Enjoy immediately. Best when fresh.


*To make this recipe with steel-cuts oats, add 3/4 cup raw steel cut oats to 1 1/4 cup boiling water, reduce heat to simmer and cover. It’s recommended to cook for up to 25 minutes, but I prefer mine with a little more texture and only cook them for 15 minutes until they’ve just absorbed the water. If you prefer softer oats add 1/4 more water in the beginning and continue cooking until the 20-25 minute mark.
*Nutrition information is a rough estimate.

Nutrition (1 of 2 servings)

Serving: 1 bowls Calories: 253 Carbohydrates: 55.9 g Protein: 9.7 g Fat: 8.8 g Saturated Fat: 1.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 22 mg Fiber: 8 g Sugar: 15.7 g

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My Rating:

  1. Chelsea says

    Delicious and satisfying. Batch roast sweet potatoes on a weekend and then use them throughout the week in various recipes makes these types of recipes super easy!

    • NativeIX says

      Nice!! I toasted my steel oats first, dropped all sweeteners, and used pumpkin pie spice and ginger ;) Antioxidants, low glycemic & fiber!

      (A bit dry… so added splash of almost milk.)

  2. Susan Duffy says

    It was very easy to make and I love all the ingredients seperately. It was just a bit disappointing when it was all put together.

  3. Kelly Barthelemy says

    I made this for my toddler and I and we both gobbled it up! Sooooo delicious!!! We loved it so much I shared your recipe link with friends and family on Facebook ?

    Now I want to make it for my husband but he leaves early for work. How can I make this in the crockpot? I’d want to place it at night so he can have it nice and hot in the morning. Help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly! We are glad you enjoyed it! While we haven’t tried making it in a crockpot and can’t say for sure, let us know if you experiment with it!

  4. Lisa says

    In the nutrition space it says 1 serving, what is that equivalent to? 1 cup?
    Thank you
    Ps the recipe is delicious!

  5. Stephanie says

    This is our new favorite oatmeal! It’s almost like enjoying sweet potato pie at breakfast without the guilt! I have to limit my sugar so I omitted the granola and added a packet of Splenda. Still very delicious. I’ve made it several times now and it’s a big hit with my family.

  6. Sarah says

    How will this hold up in the fridge? If I make it the night before. I can’t get up early enough on weekdays to cook a hot breakfast :)


    • Shaina says

      Try an overnight oat version. Mix oats and almond milk in jar and put in fridge overnight. Add sweet potato and rest of ingredients in morning and heat however you normally would.

  7. Rebecca says

    Just made the oatmeal this morning using date paste- it tasted absolutely delicious! Thanks for sharing the recipe, will make again!

  8. Tanya Hicks says

    I think I just died and went to sweet potato and oatmeal heaven. I love both and I can’t wait to make this. YUM!!!

  9. Anne Russo says

    I am eating a bowl of this right now! I already had a baked sweet potato in the fridge and googled vegan sweet potato breakfast. I did a quickie version…just added the mashed sweet potato to the uncooked rolled oats, stirred in the water and some cinnamon and ground flax, microwaved for 2 minutes and topped with pecans, a drizzle of maple syrup and almond milk. Literally took less than five minutes to make a delicious and nutritious breakfast. Thank you, thank you, thank you.

  10. Amninder Singh says

    great advice …. i love to try new food styles and experiment myself .. but have very limited availability of different ingredients … this helped a lot … PS – you forgot to mention the olive oil and the non-dairy milk in the ingredients….. thanx

  11. Sunni says

    Great post and pics, Dana! I just got the idea for combining yams and oatmeal last night, and your post gave me some good ideas for how to put it together. I did it without the pecans / granola / sugar (I used stevia), but it was still good.

    Thank you for doing what you do. You’re a blessing.

  12. Chrislyn says

    I appreciate the others’ reviews about how great the food looks because it does, but in reality the picture does not do it justice. The recipe is sooo delicious. Just made it and it is a KEEPER❤️. Thanks so much for your recipes that you continue to share.

  13. kristin says

    I stumbled upon this recipe because I have been eating oatmeal with sweet potato every day for a week and finally googled it to see if other people eat this concoction. They do! Hurray! I now feel completely justified succumbing to my cravings :-)

  14. jason says

    Just made it, tastes great! And super easy. One tiny problem though: The sweet potato was hard to mix in since it was so thick. Any tips? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      TIP: Make sure your sweet potatoes are very soft, then mash/puree before adding to the oats. You can also add the sweet potato puree in the last 5 minutes of cookings the oats so it all melds together a bit better. Good luck!

  15. Emily says

    I made this before school and it was amazing!! Thank you Dana! I love that its so fibrous yet sweet and delicious! All my favorite qualities in a bomb breakfast!

  16. Kate says

    OMG I’m loving this recipe idea. I have a feeling this is going to my favourite breakfast for Winter time!

    Kate x

  17. Brittany says

    This oatmeal sounds delicious. I want a bowl for breakfast tomorrow! Too bad I roasted up my last sweet potato for dinner tonight. Gotta get to the grocery store.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      DO IT. Then report back! I need your professional opinion ;D Also, that free people outfit you had on in your instagram? TO DIE FOR!! GIMME!

  18. Emilie@TheCleverCarrot says

    Ooooo! A two for one recipe! Love it. I agree, sweet potatoes are so good for you. This is such a nice idea to combine them with oats for a powerhouse breakfast. I’m loving the festive color. Now, to get my little boys to eat this… Have a wonderful weekend Dana :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks! You too Emilie! If your boys eat this, they will have super powers (not really, but maybe). Hugs!

  19. Nikki @ Quest for Balance says

    These sound amazing! So simple and healthy too. Now that the cold weather is officially setting in (it was 2 degrees Celsius in Toronto this morning!) I can totally see myself and this bowl of oats curling up on the couch together. Thanks for another awesome share!

  20. Annaliese says

    Yes!! Sweet potato + oats + pecans = breakfast heaven. I recently made a baked version of sweet potato oats, and put a crunchy nut topping on it…and then ate the entire thing. I will have to try your stove-top version next!!

  21. Robert Snell says

    These sweet potatio pie oats look amazing, and their nutritional value and easiness of cooking makes them a must-have addition to the arsenal of every cook.

  22. Meg @ The Housewife in Training Files says

    I am with ya…sweet potatoes deserve a spotlight at nearly any meal! In my oatmeal? Never thought of it but loving it.

    Gorgeous photos as always!

  23. jaime // the briny says

    it’s my usual MO to top porridge with fruit for contrast, now I’m asking myself why the heck would I NOT top with crunchy granola to simulate a crisp/crumble? such a clever idea. I love it!

  24. Nora @ Savory Nothings says

    Whenever I have some pumpkin left I stir it into my morning oats – never thought to do it with sweet potato, what an amazing idea! And I LOVE your pictures, they are so stunning!

  25. The Blonde Chef says

    I obsess over oatmeal in the fall/winter months. Something about it is just downright comforting. And I am loving that you paired it with sweet potato! What a nutrient-packed way to start your morning!

  26. Leigha @ The Yooper Girl says

    Okay, YUM! I look forward to my oatmeal every morning. It’s the one breakfast that never gets old! Right now my favorite toppings are blueberries, flax, chia, hemp, raw buckwheat, and sunbutter. But I might have to give this a shot!!

  27. Danielle @ Chits and Chats and Chocolate says

    I eat oatmeal for breakfast every morning, and I find it so fun to play around with all the different possible flavour combinations, but I have never tried it with sweet potato. I can’t wait to put a checkmark by this one because it looks delicious!